I have an abundance of cherries now, thanks to the generosity of a client. The herbs are also starting to sprout up in my square foot garden, so I was trying to figure out how to best manage this fortunate bounty. It's been a while since I made a focaccia, and this one is certainly a winner. Lots of fresh flavors, and my favor salty-sweet combo. Plus, this is quite easy to assemble.
Herbed Whole Wheat Focaccia with Cherries Recipe
1 package active dry yeast
1 2/3 cups filtered water
3 cups all purpose flour
1 1/4 cup whole wheat flour
1/4 cup extra virgin olive oil
1 Tablespoon chopped rosemary
3 Tablespoons olive oil
Course sea salt
In the bowl of the stand mixer, combine warm water with yeast and allow to stand for five minutes.
Next, add the flours and 1/4 cup of olive oil and mix on low with the hook attachment. Once its combined, mix on medium for three minutes, then turn out onto the counter and knead together until you have a unified ball of dough.
Place the dough ball in an oiled bowl and turn to coat. Cover with plastic wrap and allow to rise at room temperature until doubled. It takes about 90 minutes.
Next, turn the dough onto a well-oiled baking sheet and gently spread it to the edges. Cover with a damp kitchen towel and allow it to double again. This time, it will take about an hour.
Mix together the oil and chopped rosemary. Use your fingers to make dimples in the surface of the dough, then brush with the oil. Press halved cherries cut-side down into the dough, then sprinkle with sea salt.
Place in a 500-degree oven for 10 minutes, then bump it back to 450 for another 12ish minutes, or until the surface is golden brown.
This focaccia lasts about three days.